Ingredients
6 tbsp sugar
1/4 cup unsweetened cocoa powder
2 tbsp sifted cornstarch
1 tsp unflavored gelatin
1 cup half-and-half
1 cup evaporated skim milk
2/3 cup whole milk
2 jumbo egg yolks lightly beaten
2 tsp vanilla extract
OPTIONAL TOPPING
1/4 cup heavy cream, whipped
1 tbsp chopped blanched pistachios or -
6 candied violets
Directions
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.
Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de crSme cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
Servings: 6 servings
Chocolate Silk Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written recipes as a concept can be traced far back into antiquity, in fact as far back as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves on a few more years there are two books from the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the indian food that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices such as basil and rosemary. These new spices and herbs prompted an increase in recipe publications, some of which still exist in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe strove to lay on the best banquets, and consequentially chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books are starting to become popular due to better eduction, increased leisure time and having more disposable income. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chocolate Silk recipe.
